Tag: gordon ramsay barbecue sauce recipe

Curly “Q” Sausage – Get It Twisted

Someone sent me a video link last summer, showing someone
spiral cutting a hot dog. The wienercision was done by Blake Smith from
Chow.com, and I remember wondering if this technique would work with parboiled
Italian sausage.


Oh, it worked. It worked real good. By the way, I was going
to provide a link to the aforementioned video, but Blake ended the demo by
putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also
provides a significantly greater amount of surface area, and when you’re
talking about grilling meat, it’s all about the surface area. You could brush
barbecue sauce on an un-helixed Italian sausage, but here you’re literally
flavoring the sausage inside and out. 


And if you’re skeptical about how well barbecue sauce goes
with Italian sausage, take it from someone who ate one; it’s a match made in
backyard barbecue heaven. I’d like to wish all you a safe and very festive
Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your
guests. Enjoy!

Dry-Rub Chicken with Honey Barbecue Sauce

Dry-Rub Chicken with Honey Barbecue Sauce

by Pam on July 9, 2013

This was a quick and easy Cooking Light[1] recipe that we all enjoyed. I adapted the dry-rub to work with what I had on hand and it turned out super flavorful. I liked the sauce – it was simple and delicious. I served this chicken with the Garlic-Parmesan Grilled Corn on the Cob[2] and the Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins[3] for a tasty and healthy meal.

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired.  Enjoy.

 



Print[4]

Save[5]



Dry-Rub Chicken with Honey Barbecue Sauce




Yield: 2-4

Prep Time: 10 min.

Cook Time: 20-25 min.



Ingredients:

Chicken:

2 boneless skinless chicken breasts, cut in half
Paprika, to taste
Steak (or chicken) seasoning, to taste (I used Montreal Steak Seasoning)
Garlic powder, to taste
Sea salt and freshly cracked pepper, to taste

Honey Barbecue Sauce:

1/2 cup of ketchup
Juice of 1 lemon
2 tbsp cider vinegar
2 tbsp honey
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Cut each chicken breast in half. Season both sides of the chicken pieces with the paprika, steak (or chicken) seasoning, garlic powder, sea salt and freshly cracked pepper, to taste. Place on a plate then cover with plastic wrap. Refrigerate for a few hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.

Preheating the oven to 375 degrees.

Prepare the sauce by combining the ketchup, lemon juice, cider vinegar, honey, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small skillet. Bring the sauce to a simmer over medium low heat; cook for 15 minutes, stirring often.

Heat an ovenproof skillet that has been coated in cooking spray over medium high heat. Place the chicken into the hot skillet and cook for 3 minutes, or until golden brown. Flip the chicken over and slather evenly with the barbecue sauce then place into the preheated oven. Bake for 15-20 minutes, or until chicken is cooked through. Let the chicken rest for 3-5 minutes prior to serving. Serve with extra sauce if desired. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Cooking Light (www.myrecipes.com)
  2. ^ Garlic-Parmesan Grilled Corn on the Cob (www.gordon-ramsay-recipe.com)
  3. ^ Sautéed Garlicky Kale with Onions, Pine Nuts, and Craisins (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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